Restaurants in Newton

If you look at the ground in downtown Boston, chances are you might see a red line beneath your feet. This crimson path, famously known as the Freedom Trail, snakes from Boston Common up to the glinting dome of the State House, as many Bostonians already know. It travels past the Old South Meeting House, meanders through Faneuil Hall, and then winds through the North End, eventually leading over the bridge into Charlestown. Created in 1951, the Freedom Trail links all the city’s major historical sites together and makes them easy to visit for residents and tourists alike. But you may not know that there are also some pretty darn delicious food spots along the way. Here are a few: Fuel Up in Beacon Hill While visitors tend to flock to the Faneuil Hall area for fast food, I’d urge you to break away from the crowds and check out Piperi Mediterranean Grill (1 Beacon St.), located across the street from King’s Chapel and Burying Ground. Everything on the casual spot’s menu—whether it’s falafel, a full-on mezze plate, or a flavorful salad—is incredibly fresh, as the chefs make all of their dishes in small batches. The menu also accommodates vegetarian, gluten-free, and other diets, and the plates can be customized to fit your cravings. Ample portions and energy-boosting fare will definitely keep your spirits up for a full day of exploring. Cool Down in the North End For obvious reasons, the Freedom Trail is very popular in the summertime. Boston’s summer temps can soar into an uncomfortable territory, which makes cooling off a necessity. In my mind, there is only one option when the heat is bearing down and refreshment is needed: gelato from Caffe Paradiso (255 Hanover St.). The trail will take you right past it, and it would probably be an offense to our forefathers if you didn’t stop and have a taste of the gelato, especially my favorite flavor, pistachio. This sweet treat is sure to keep you cool through your journey. Unwind with Wine in Charlestown The best way to end a day on the Freedom Trail is dinner at the Navy Yard Bistro and Wine Bar (1 First Ave.). This little tucked-away gem offers incredible food, from appetizers such as buttermilk-fried oysters and duck wings to entrees like my personal favorite, a rum- and rosemary-brined pork chop so succulent and flavorful that you’ll feel like you’ve gone to pork heaven. Beyond the food, however, there is an impressive wine list, which won acclaim from Wine Spectator. The list is a perfect combination of affordable and splurgy, with a glass or bottle for every taste and price point. The bistro is cozy and inviting, and with something for everyone, it’s a delicious place to relax after a long walk through the city. Check out more restaurants in Boston. Photos by Fiona Coxe

We all had those days in college- the budget was stretched thin but another trip to the dining hall was enough to make our stomachs turn so we turned to that Styrofoam container of salty goodness: Ramen.  Heated up in our dorm issued microwaves, it was fast, it was easy and it was cheap.  Of course, now years out of college, when we hear the word Ramen, our mind immediately transports back to those days with just a little nostalgia….and a little disgust.  However, more and more Ramen, the real stuff served in restaurants, is taking the world by storm as one of the biggest “fad” meals of the past year. So what is “real” Ramen? Generally speaking, Ramen refers to a soup noodle dish with its origin in Japan.  However from that point on Ramen takes on a new meaning at the hands of its maker.  Broths can be made with chicken bones, pork bones, and/or dried sardines for base flavor and then a variety of vegetables can be added to create deeper flavor such as mushrooms, ginger or onion.  Normally Ramen broth takes on one of four different flavor profiles- salt, soy, pork or miso.  Chukamen noodles (made from wheat flour and an alkaline solution) are then added to the broth to create basic Ramen, and then a variety of toppings, from dried seaweed and bamboo shoots to egg and Pork are added to give the Ramen different characteristics. So where do you find the good stuff here in Boston? Snappy Sushi, Newbury St, Boston:  Snappy Sushi brought Ramen on to their menu in late summer 2013, and have had a rotation of about three different Ramens since opening.  When I visited there was a spicy lobster, a miso and a pork, but they won my affection by allowing me to use the spicy broth from the lobster and topping it with pork rather than the crustacean.  Additionally, they brought over a custom made blend of dried spices to let me kick up the heat as much as I so chose.  I was sold! Yume Wo Katare, Porter Square, Cambridge:  Serving just one type of broth, ordering at Yume Wo Katare is pretty simple.  Your options are for 3 pieces of pork to top your mound of noodles, veggies and broth, or for 5 pieces of pork.  From there you can customize if you want garlic, and a variety of other vegetables all at no extra cost.  Yume Wo Katare boasts having the biggest bowls of Ramen in the city, and the simplest ordering process! Uni, Commonwealth Ave, Boston:  Uni is a personal favorite of mine though they are only dishing up their bowls of authentic Ramen just three nights a week (Thursday through Saturday and only after 11pm).  They offer three different types normally, a traditional, their short rib, and a vegetable style.  This is a bit of a die hard way to enjoy the soup, but in true style of Uni, it’s worth it. Sapporo Ramen, Massachusetts Ave, Cambridge:  Sapporo is offering up nine different types of Ramen all based off of their own chicken and vegetable ten hour broth but varying the toppings.  Selections include their own House Ramen topped with pork, egg, beansprouts, nori, corn, and scallions, their Spicy Miso Ramen, topped with spicy ground pork and even a Kim Chi style and a Curry flavored Ramen.

The past few years, especially here in Boston, have seen the rise of the abnormal.  Menus throughout the city are now featuring dishes designed outside the “box”, incorporating proteins from exotic animals and using every edible piece of those animals.  The idea that is being utilized, to let nothing to go to waste, is not new. Countries all over the world have been making use of the “less desirable” cuts of meat (think tongue, brain, etc) for centuries, while the US remained largely mainstream.  However, as we began to look more at the idea of farm to table, the imaginations of our chefs opened up and started incorporating more nose to tail dishes, and exotic, unexpected meats on their menus. Trying some of these dishes can be incredibly intimidating at first.  Heart, tail, kangaroo…there are some very understandable nerves that may pop up when ordering.  Have no fear though, Boston’s chefs have been doing an incredible job of creating dishes that are both approachable and delicious. Barbara Lynch is widely known throughout the city for her incredible mastery of refined Italian and French cuisine.  She has a unique knack for blending both styles into artistic and beautiful dishes that are both simple and distinctive.  Her work at Sportello, located in the Seaport district combines her classic refinement with the comfort of a classic diner.  Here you’ll find true Italian dishes like gnocchi and agnoletti paired with more exotic accompaniments such as rabbit, or veal cheeks.  My favorite here though is a small plate featuring slices of toasted baguette, topped simply with lardo and candied walnuts.  Lardo is an incredible treat, richer than butter, harvested from pigs who feasted on apples and walnuts.  Sweet, nutty, and paired perfectly with the crunchy walnuts – it makes an incredible snack on its own or to awaken the palate before a big meal. Ken Oringer and Jaime Bissonette together run two of the most well known small plate restaurants in the city:  Toro, and Coppa, both with a concentration on preparing incredible dishes utilizing as much of each animal as possible.  My personal favorites are the Pig’s Tail at Coppa (Ossa di Maiale) and the Asado Huesos at Toro.  The pig’s tail combines the tail with other bones from the pig and roasts them with a mustard glaze.  The result is a deeply smoky, salty,  sweet and tangy dish that takes the best parts of ham and the best parts of bacon and marries them together.  The Asado Huesos concentrates on the insides of the bones, pairing the Marrow with a tart citrus and radish salad and a sweet oxtail marmalade.   A decadent dish, but when combined with the refreshing salad it has a perfectly “light” feeling. Of course we wouldn’t be complete without mentioning the king of the exotic meats, Brian Poe who runs the kitchen at the Tip Tap room.  First perusals of the menu show a concentration on classic menu items like steak tips or turkey tips and burgers, but if you look deeper, specifically at the specials board, the real beauty comes alive.  Chef Poe finds incredible proteins like Kangaroo, Yak and Wild Boar and creates classic dishes out of them.  Kangaroo burgers hit the spot frequently, and a Wild Boar Osso Bucco recently dominated my plate.  If you have a hankering to walk on the wild side, The Tip Tap Room is the place to do it, Chef Poe will gladly lead your way calmly and safely. Explore more Boston restaurants.